Homemade Corn Dogs (Disneyland Copycat)

These homemade corn dogs are lightly sweet, crisp, and hand-dipped just like the ones at Corn Dog Castle in California Adventure, Disneyland. They freeze well too!

Has it been 4 years already?! That’s the last time we went to Disneyland. We only had 2 kids at the time. They were almost 2 & 4 years old. (They are turning 6 & 8 this year! Time flies!) I remember feeling like Disneyland was indeed a magical place because our kids didn’t fight at all the whole time! It was the best vacation ever!

We bought our Disneyland tickets from Get Away Today, who is also sponsoring the giveaway in this post. They always have great deals, answered all of our questions, and made things really easy for us. I highly recommend them! One of the foods I remember most from our Disneyland vacation were the HUGE corn dogs from Corn Dog Castle in California Adventure. They were so good and my tiny kids scarfed them down! It was one meal we could count on them eating, so I re-made the recipe for you!

These homemade corn dogs are hand-dipped just like at Disneyland! The batter is lightly sweet, and fries to a golden perfection! Another awesome thing about these corn dogs is that you can make a bunch and freeze them for later.

Although these homemade corn dogs aren’t as huge as the ones at Disneyland, you could probably use bun length hot dogs to replicate the size. You’ll need a deep pitcher or extra tall drinking glass to dip them, and will probably want to double the recipe for the batter.

We went with regular size all beef hot dogs, and they were so juicy and delicious! If you freeze these homemade corn dogs, just bake them at 400 degrees Fahrenheit for 20-25 minutes (flipping halfway) to heat them through and crisp them up. We ate half and froze the other half, and the leftovers were still just as good as the fresh ones! I hope you enjoy this recipe as much as we did.

Other:

Instructions

In a large pot, heat 2 quarts of oil to 350 degrees.

In a large mixing bowl, whisk together the cornmeal, flour, sugar, salt, and baking powder. Add the egg, honey, buttermilk, and Tablespoon of oil. Stir to combine. Adjust consistency with an extra Tablespoon or two of buttermilk if batter is too thick. The batter should be able to coat a spoon, yet be pourable. Transfer batter to a tall drinking glass. Let sit for 10 minutes.

Insert a skewer into each hot dog. Place 1/4 cup of flour on a plate. Dredge/coat the hot dogs with flour, shaking off any excess. (This helps the batter stick.)

Dip one hot dog at a time into the batter and onto a little bit of the stick. Shake off excess batter as evenly as possible. Slowly dip the battered corn dog into the hot oil and release the stick when the oil reaches your fingers. The corn dog will sink to the bottom, then float. Cook about 2-3 minutes, turning with tongs to evenly brown all sides, and fully cook the hot dog and batter. Transfer to a paper towel lined plate.

Repeat with remaining hot dogs. You may have to tilt the glass to dip the last few hot dogs in the batter. I cook 2 corn dogs at a time. Enjoy hot! See notes for freezing instructions.

Recipe Notes

TO FREEZE: Cool corn dogs completely. Place in a zip-top bag. TO REHEAT: Bake at 400 degrees Fahrenheit for 20-25 minutes, flipping halfway, until desired crispness.

I have never been to Disneyland, but I really would love to try a Monte Cristo there. I tried making them once, and they turned out terrible. (Also, you are a pro at this food blogging thing. Your pictures are always amazing and suck me right in.)

Love this! My kids would devour these too!! As for my favorite Disneyland treat. I have only really had the dole whip and a burger so I’m going to say dolewhip because it was delicious. I would love to try them all though!!